Pegy Stanek is working on a book of family recipes for her grandchildren. This recipe, drawn from the work in progress, was given to her by a dear friend when she lived in Alaska in the 1970s.
2 tablespoons cooking oil, plus ½ cup 1 medium onion (chopped)
1 clove garlic, crushed
2 cups cooked, chopped chicken
2 cups tomato purée
1 dozen tortillas
1 heaping teaspoon Tone’s chicken base
3 cups heavy whipping cream ½ pound grated Monterey Jack or Swiss cheese
In large saucepan, sauté chopped onion in 2 tablespoons oil until soft. Add crushed garlic clove, tomato purée, and chicken. Season with salt and let simmer 10 minutes.
In heavy skillet, fry tortillas in ½ cup (or about an inch) hot oil. Heat cream in microwave until hot enough to dissolve chicken bouillon in it. Dip each fried tortilla in the cream mixture, and then spoon chicken filling into each tortilla and roll it. Arrange the rolls in a baking dish and cover with remaining cream mixture. Top with cheese.
Bake in preheated 350-degree oven for 30 minutes. (You can make ahead and refrigerate before baking).